Tag: easy recipe

I’ve been baking for what feels like an eternity, so I don’t want to ramble in this intro. Instead I’ll just say, if you’re feeling peckish but don’t have anything to snack on, don’t worry, I’ve got you covered.

Peanut Butter Cookies

Ingredients:

200g peanut butter (crunchy or smooth)

175g golden caster sugar

¼ tsp fine table salt

1 large egg

Method:

Preheat the oven to 180c, and line 2 large baking trays with baking paper. Place the peanut butter and sugar into a bowl. Add the salt and mix well. Add the egg and mix again until the mixture forms a dough.

Then cut out your cookies. I used a heart cookie cutter, but you can make them any shape you want. Then place your cookies, well spaced apart, on the trays. Bake for 12 mins, until golden around the edges and paler in the centre.

Fruit Scones

Ingredients:

225g self-raising flour

85g caster sugar

57gbutter

1 tsp baking powder

113g sultanas

150ml milk

Method:

Preheat the oven to 180c. Line a baking tray with baking paper. Put the flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.

Add in the raisins (or optional fruit) and milk a little at a time until the mixture comes together. Try to make sure it doesn’t get too wet or you will have to add more flour.

Roll out the dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the baking paper.

Bake for about 12 minutes, or until golden brown.

French Fancies

Ingredients:

175g unsalted butter

175g caster sugar

3 large eggs

1 tsp vanilla extract

175g self-raising flour

2 tbsp milk

(For the butter cream)

75g unsalted butter

150g icing sugar

Method:

Preheat the oven to 190c, grease a cake tin and line the base with baking paper. Place the butter and sugar in a large bowl and beat until pale and fluffy.

Lightly beat the eggs and vanilla extract in another large bowl. Add 1/4 of the egg mixture and a tablespoon of the flour to the butter mixture and beat well. Add the rest of the egg mixture, a little at a time, mixing as you go. Add the remaining flour and milk, fold in.

Transfer the mixture to the prepared tin and bake for roughly 25 minutes or until golden brown.

To make the butter cream, mix the butter and icing sugar until smooth. Then slice the cake horizontally and spread the butter cream on one half, then sandwich the two layers together.

I then added some coloured icing and sprinkles to the tops of the cakes, and you’re done!

There you have it! 3 super simple and quick recipes to make yourself some delicious snacks! I hope you guys enjoyed this post, I had a lot of fun putting it together, and can’t believe how quick each of these recipes took!

Please let me know if you make any of these things, I’d love to see them!

It’s officially the season for all things chocolate. I wanted to share an Easter-themed recipe with you all, an I initially thought of sharing a hot cross bun recipe, but when I thought about how easy it is to pick up a whole pack of them, I wanted to share a much quicker, and more fun Easter treat for the occasion, these 5 minute Easter Egg Nests!

Ingredients

225g Chocolate

2 tbsp Golden Syrup

50g Butter

75g Cornflakes

Mini EggsMethod

Line a 12-hole fairy cake tin with paper cases

Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (be sure that the base of the bowl doesn’t touch the water)

Stir the mixture until smooth, if it clumps together, just add a tablespoon of water, and continue stirring until smooth

Gently stir in the cornflakes until it’s all evenly covered in chocolate

Fill the cupcake cases with the mixture, and add as many mini eggs on top as you like!

Leave in the fridge for 10 minutes to fully set

That’s it for this super easy no-bake recipe, let me know if you make these or something similar this Easter, and I hope you’re all having a great long weekend!

I know it’s really easy to pick up a pack of mince pies in just about supermarket at the moment, but this year I thought it’d be fun to give making them myself a go. They’re actually really quick and easy to make if you pick up a jar of mincemeat, so here is the recipe I followed to make home-made mince pies!

Ingredients:

450g plain flour

250g unsalted butter

lemon zest

150g icing sugar

2 egg whites

milk

Method:

To make the pastry:

Place the flour and butter in a food processor, give it a quick burst at high speed to reduce it to a crumb-like consistency.

Then add the lemon zest and icing sugar and give it another quick burst.

Finally add the egg whites and enough milk to bring the dough together. Wrap it in cling film and chill for 1 hour or overnight.

To make the mince pies:

Preheat the oven to 170°c (fan) /190°c/gas mark 5. Roll out the pastry on a lightly floured worktop and, using a fluted pastry cuter, cut out circles to fit fairy-cake racks.

Place in the tins and fill with 1 heaped teaspoon mincemeat.

Roll the trimmings and cut out shapes slightly smaller than the pie diameter and lay one in the centre of each pie.

Bake for 15 minutes until the pastry is pale gold. Leave to cool, then dust with icing sugar and remove from the tins.

They can be served warm, about 20 minutes out of the oven, or reheated for 5 minutes at 150°c (fan)/170°c /gas mark 3.

It really is as quick and simple as that, so I would wholeheartedly recommend giving these a go, because you can show off your baking skills, with minimal effort!

Christmas comes with loads of traditional baking goodies, (and trust me, I’ve got some coming up soon!) but this year I wanted to make something fun and different.

So this year I’ve combined two of my favourite food/Christmas treats, and created the candy-cane cupcake! These cupcakes have a refreshing mint taste, just like candy canes, with a red and white striped frosting. These cupcakes are a great treat, and even make an adorable present!

Ingredients:

For the sponge:

80g unsalted butter 1/4 tsp salt

240ml whole milk 1 tsp vanilla essence

2 large eggs 280g caster sugar

240g plain flour 1 tbsp baking powder

For the frosting:

500g icing sugar 160g unsalted butter

4 tsp peppermint essence 50ml whole milk

red food colouring edible glitter (any colour!)

Method:

Preheat the oven to 190°c, and line a muffin tin with muffin cases.

Mix together the butter, sugar, flour, baking powder and salt until the mixture resembles fine breadcrumbs.

Place the milk in a jug with the vanilla essence, add the eggs and mix together by hand. Then pour 3/4 of this mixture into the dry mixture and mix on a low speed to combine. Slowly increase the speed until all of the ingredients are well mixed together.

Fill the muffin cases 2/3 full. Bake for 18-20 minutes until well-risen and springy to the touch. Then leave them on a wire rack to cool.

For the icing, mix the icing sugar, butter and peppermint essence on a low speed until the mixture is sandy in consistency.

Gradually add the milk and mix until well combined, then increase the speed until light and fluffy.

Split the frosting into two bowls, adding the red food colouring to one bowl.

Finally, fill the piping bag with half white and half red frosting, alternating the colours and ensuring they touch one another, and are not on top of each other. This will ensure the frosting is striped like a candy-cane! Ice your cakes, and you’re done!

That’s it for today’s recipe, I hope you guys enjoyed this post! Let me know if you’re going to make these, I’d love to see them!

That’s right, today marks the official start of Halloween here on Organic By Nerve! I’ve got a lot of fun halloween themed posts for you guys for the rest of this month, so without further adieu, let’s get started with these super cute (and easy) halloween themed gingerbread men!

Ingredients:

350g plain flour, plus extra for rolling out

1 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

125g butter

175g light soft brown sugar

1 free range egg

4 tbsp golden syrup

Method:

First, preheat the oven to 180°C/350°F/Gas 4, and line two baking trays with greaseproof paper.

Then start by sifting together the flour, bicarbonate of soda, ginger and cinnamon. Then pour into your mixer. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.

Next, lightly beat the egg and golden syrup together, add to the mixer and mix until the mixture combines together.

Roll the dough out to whatever thickness you’d like (remember that they will spread and rise in the oven though!) on a lightly floured surface. Using your gingerbread men cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between each of them.

Bake for 12-15 minutes, or until lightly golden-brown. Finally, move them onto a wire rack to finish cool properly before icing. When cooled decorate with the writing icing and make them as ghoulish or creepy as your heart desires! I’ve left some ideas for you below.

You can ice your gingerbread men to look like skeletons, mummies, zombies, sewn-up frakensteins, vampires, chainsaw victims, ordinary creepers or even the gingerbread man from Shrek!

As September is gradually coming to a close, I am loving all things fall. And to me, that means being snuggled up in cosy jumpers, and being inside beside a fire, with comforting food. And what’s more comforting than home-made cookies?! I’ve got a recipe that is super easy to follow, and within 20 minutes you’ll be enjoying your cookies! So today I’m sharing it with you guys!

Ingredients

100g brown sugar

125g unsalted block butter

1 egg

1 1/2 tsp vanilla essence

1/2 tsp salt

225g Self Raising Flour

200g chocolate (any kind!)

1/2 tsp salt

Method

Pre-heat oven to 200°c then place the butter and sugar in large bowl and mix well.

Then add the egg and vanilla essence and mix well again.

After that, sieve in the flour and salt, be sure to mix and combine well.

Next cut the chocolate, roughly as finely as you’d like your chocolate chunks to be, for these I cut the chocolate quite fine. Once you’ve decided how fine you’d like your chunks, add them to the mix.

Once everything is nicely mixed together, roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together because they will grow a little when cooking.

Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.

I hope you guys enjoyed this post, let me know if you give making these cookies a go by tagging me on Twitter and Instagram!